Cocktails for a cause

Cocktail parties are are growing in popularity because they are a relatively simple form of entertaining. These gatherings can be budget-friendly and ideal for mixing business and pleasure while offering the opportunity to enjoy a few drinks and light food. When planning a cocktail party, select interesting foods and cocktails that have broad appeal. Also, try to select a few appetizers that can be prepared before the event. When it comes to the drinks, you don't always have to provide a full bar selection. For example, you could have a wine-and-cheese party, a martini cocktail party or a Bellini cocktail party. The following are recipes for cocktails and appetizers that will help you pull off a successful and memorable event.

Kilimanjaro

  2 ounces Amarula Cream Liqueur
1/2 ounce of Peppermint liqueur

Layer the ingredients in cocktail glass. (The Kilimanjaro
won best new cocktail in the world a few years ago in
South Africa.)

Yields 1 serving

Skinny White Russian

2 ounces Kahlua
1 ounce vodka
  Skim milk or soymilk

Pour Kahlua, vodka and milk into a rock glass
over ice and mix.

Yields 1 serving

Flavored Tequila Sunrise

1.5 ounces Cuervo flavored tequila
    (citrico, oranjo and tropina)
  4 ounces orange juice
    A splash of cranberry juice

Mix tequila and orange juice over ice in a highball
glass and float with cranberry juice.

Yields 1 serving

Pomegranate Ginger
Cosmopolitan

1 1/4 ounces lemon vodka
  1/2 ounce triple sec
    1 ounce pomegranate juice
    2 thin ginger slices

Combine all ingredients in a shaker
filled with ice. And shake. Strain into
a chilled martini glass. If desired,
garnish with fresh pomegranate seeds.

Yields 1 serving

Strawberry Bellini

1/2 ounce strawberry puree
1/2 ounce rose syrup
  4 ounces Martini & Rossi Asti
    Strawberry

Pour puree and rose syrup into
champagne flute and mix with a
stir stick; add the Martini & Rossi
Asti. Garnish with a strawberry.

Yields 1 serving

Peach Or
Mango Bellini

1 ounce Peach or mango puree
4 ounces Martini & Rossi Asti
  Mint leaf

Pour puree into champagne
flute; add Martini & Rossi Asti.

Yields 1 serving

Chicken And
Balsamic Onion
Quesadillas

1   small sweet onion, thinly sliced
1/4 cup balsamic vinegar
  4 10-inch, whole-wheat tortillas
  1 cup shredded Monterey Jack
    cheese or other cheese
  1 cup shredded, cooked chicken*
  2 tablespoons chopped
    cilantro (optional)

Combine onion and vinegar in
a small bowl; let marinate for 15
minutes. Drain. Place 2 tortillas in a
large nonstick skillet over mediumhigh
heat and warm for 45 seconds,
then turn over. Pull the tortillas
up the edge of the pan so they
are no longer overlapping. Working
on one-half of each tortilla, sprinkle
one-fourth of the cheese, and arrange
one-fourth of the chicken on
top with one-fourth of the onion.
Sprinkle with chopped cilantro.
Fold the tortillas in half, press gently
with spatula to flatten and cook
until the cheese starts to melt,
about 2 minutes longer. Transfer to
plate and cover with foil to keep
warm. Repeat with remaining ingredients.
Cut each quesadilla into
4 wedges. Serve warm.

Yields 16 wedges

CALORIES 80, TOTAL FAT 3G, CHOLESTEROL 14MG, CARBOHYDRATE 8G, PROTEIN 6G, SODIUM 52MG * If you're in a hurry, use roasted chicken from a store,

Wild Mushrooms
And Fontina
Flatbread Appetizers

  2 tablespoons olive oil
  2 6-inch pita flatbread
  1 3-ounce package assorted wild
    mushrooms (portobello,
    shitake, chanterelle or porcini)
1/2 medium sweet onion, sliced
  1 large clove garlic, minced
  1 tablespoon chopped, fresh
    rosemary or 1 teaspoon dried
    rosemary
1/2 cup grated Fontina cheese

Heat the oven to 400 degrees.
Lightly brush each flatbread with
olive oil and place on baking sheet.
Place in oven until lightly brown,
about 5 to 7 minutes; set aside.
Heat remaining olive oil in skillet
over medium-high heat until hot.
Add the mushrooms, onion, garlic
and rosemary. Cook and stir until
mushrooms are tender, about 3 to
5 minutes. Arrange mushroom mixture
over the top of each flatbread.
Sprinkle each with Fontina
cheese. Bake in oven until the cheese
melts, about 5 minutes. Cut each
flatbread into eight wedges.

Yields 16 wedges

CALORIES 52, TOTAL FAT 3G, CHOLESTEROL 4MG, CARBOHYDRATE 5G, PROTEIN 2G, SODIUM 68MG

Chicken Sate
With Peanut Sauce

1 pound boneless, skinless
  chicken breast, cut into 1-inch
  cubes
5 tablespoons light soy sauce or
  tamari
4 tablespoons fresh lime juice
1  -inch piece fresh ginger, peeled
  and chopped
1 teaspoon Chinese-style chili
  sauce
1 tablespoon light brown sugar
2 tablespoons chopped cilantro

Place the chicken cubes in shallow
glass dish. Mix the soy sauce,
lime juice, ginger, chili sauce, brown sugar and cilantro
in medium bowl until well-combined. Pour mixture
over the chicken cubes and toss to coat the cubes.
Cover and refrigerate for 3 to 4 hours, turning occasionally.
Arrange two to three chicken cubes on each
skewer. Heat the oven to broiL Line a baking sheet with
foil Place skewers on baking sheet and broil until done,
turning once, about 5 to 8 minutes. Garnish with
sesame seeds if desired. Serve with peanut sauce.

Yields about 10 to 12 skewers